Roasted lemongrass chicken with yellow rice

Method

Whisk ¼ cup oil with 3 tbsp fish sauce, the chilli-garlic sauce, 1 tbsp sugar, 2 crushed garlic cloves, the oyster sauce, lemongrass and a good grinding of pepper in a large bowl. Add the chicken pieces, toss until well coated and refrigerate for at least 2 hours (overnight preferred), tossing now and again.

When ready, preheat oven to 190°C fan forced (210°C normal).

Place the onion, remaining garlic and a little fresh oil in a rice cooker. Cover and briefly cook. Then stir in the turmeric and add the rice with 2 cups stock. Mix well, cover and cook.

While the rice is cooking, heat a thin layer of oil in a heavy-bottomed pan (that can go in the oven) and cook the chicken, covered, in one layer, skin side down. Then turn the chicken, pour over the marinade, cover and cook in the oven for about 15-20 mins until the juices run clear. Remove the chicken when ready.

Pour off some of the oil from the pan. Then add the remaining stock with the fish sauce, palm sugar and a good squeeze or two of lime juice. Mix well, bring to the boil and reduce to form a sauce consistency.

Mound the rice on individual plates, top with the chicken and the sauce, and serve with lime wedges on the side.

Ingredients

vegetable oil

5 tbsp Asian fish sauce

1 heaped tspn chilli-garlic sauce

2 tbsp shaved palm (or soft brown) sugar

3 garlic cloves, crushed

2 tbsp oyster sauce

2 lemongrass stalks, white part only smashed & finely sliced

2 spring (green) onions, white part only & finely sliced

freshly ground pepper

1 whole chicken portioned, skin on

1 onion, finely diced

½ tspn turmeric

2 cups long grain rice, washed & drained well

2½ cups chicken stock

2-3 limes

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.